Only Easy: White Chicken Chili

By Misty I.

December 4, 2019

Are you feeling it? The time crunch of the holidays? During busy times like this what’s better than a rotisserie chicken waiting in the refrigerator?

This isn’t going to win any cooking contests but it will warm your family up on a weeknight. Few things are as comforting as soup after a rainy afternoon of baseball practice.

10 Minute Mexican Chicken Soup


  • 6 C. chicken broth, Swanson reduced sodium
  • 4 C. shredded rotisserie chicken
  • 2 cans Great Northern beans, drained
  • 2 C. salsa verde, Herdez mild
  • 2 tsp. cumin
  • salt and pepper
  • optional garnishes: fresh cilantro, avocado, shredded cheese, and tortilla chips


  1. Combine first five ingredients in a large pot and bring to a boil. Lower temperature to a simmer for 10 more minutes. Taste and season with salt and pepper if desired.
  2. Prep garnishes and serve over hot soup.
  3. Note: if you have flour tortillas and cheese you could also make some cheese quesadillas and serve it with the soup.

That’s it, only easy!


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